Easy Tomato Soup Sweet Corn Chowder (One-Pan, 30 Minutes)

Quick Facts

• Time: 10 min prep • 20 min cook (30 minutes total)
• Yield: About 4 hearty bowls
• Skill: Easy
• Method: One-pot stovetop
• Diet: Vegetarian • Gluten-Free • Dairy-Free option

Introduction

Tomato Soup doesn’t have to be a thin, plain bowl of puréed tomatoes. This Sweet Corn & Tomato Chowder version is thick, cozy, and lightly creamy without a drop of heavy cream. Instead, you blend a portion of the soup to create a velvety base that still leaves plenty of juicy corn kernels, tender potatoes, and sweet tomato bites for texture.

It tastes like late summer in a bowl but works perfectly as one of your go-to Fall Soup Recipes: bright yet comforting, fresh yet deeply satisfying. If you’re tired of basic Tomato Vegetable Soup and want something heartier that still fits into your weeknight routine, this chowder is for you. It’s family-friendly, budget-conscious, and naturally gluten-free with an easy dairy-free option—ideal for busy nights, meal prep, or when you just want a cozy bowl of comfort fast.

If you’re tired of basic Tomato Vegetable Soup and want something heartier that still fits into your weeknight routine, this chowder is for you—especially if you love trying new Tomato Soup recipes.

Why You’ll Love It

• Weeknight-easy: 10 minutes of chopping, simple steps, and a clear 30-minute timeline.
• Flexible: Swap veggies based on what’s in your fridge—more peppers, extra tomatoes, or even some greens.
• Balanced flavor: Sweet corn, tangy tomatoes, smoky paprika, and fresh herbs hit all the right notes.
• Great leftovers: Thickens slightly and tastes even better the next day for an easy reheat lunch.

It’s family-friendly, budget-conscious, and naturally gluten-free with an easy dairy-free option—perfect to add to your favorite soup recipes for cozy nights in.

Easy Tomato Soup Sweet Corn Chowder (One-Pan, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 hearty bowls
• Diet: Vegetarian

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Description

Cozy, thick, and lightly creamy, this one-pot Sweet Corn & Tomato Soup Chowder turns simple pantry ingredients into a 30-minute comfort bowl. Sweet corn, tender potatoes, and juicy tomatoes simmer with aromatics and herbs, then a portion is blended to create a naturally velvety tomato base—no heavy cream needed. It’s weeknight-easy, family-friendly, vegetarian, naturally gluten-free, and simple to make dairy-free with plant milk. Perfect for late summer vibes or a go-to fall soup that reheats beautifully for lunches and meal prep.

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Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely diced
2 celery stalks, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 cups fresh or frozen sweet corn kernels
1 cup small-diced Yukon gold potatoes (about 2 medium)
1 ½ cups diced tomatoes (canned or fresh, with juices)
2 tablespoons tomato paste
3 cups low-sodium vegetable broth
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon dried basil (plus more fresh for garnish)
½ to ¾ teaspoon fine sea salt, to taste
¼ teaspoon black pepper
½ to 1 cup unsweetened plant milk or regular milk (for light creaminess)
1–2 teaspoons lemon juice or apple cider vinegar (to finish)
2 tablespoons chopped fresh basil or parsley, for serving

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Instructions

1. Sauté aromatics
   Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper with a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes until softened and lightly translucent.

2. Bloom garlic and spices
   Stir in the minced garlic, smoked paprika, dried thyme, dried basil, and black pepper. Cook for 30–60 seconds, stirring, until fragrant and just starting to stick slightly to the bottom.

3. Add corn, potatoes, and tomatoes
   Add the sweet corn, diced potatoes, and diced tomatoes with their juices. Stir well to coat the vegetables in the aromatic oil and spices. Let cook 2–3 minutes so the tomatoes begin to break down.

4. Add broth and tomato paste; simmer
   Stir in the tomato paste until dissolved, then pour in the vegetable broth. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.

5. Blend a portion for chowder texture
   Carefully ladle about 2 cups of the soup (including some veggies and broth) into a blender. Blend until smooth and creamy, venting the lid slightly to release steam. Return the puréed mixture to the pot and stir to combine. (Or use an immersion blender for a few quick pulses, leaving plenty of chunks.)

6. Add milk and adjust seasoning
   Stir in ½ cup of plant milk or regular milk to start. Warm gently over low heat—do not let it boil vigorously. Add more milk, up to 1 cup total, for a creamier chowder. Taste and adjust with additional salt and pepper as needed.

7. Brighten and serve
   Turn off the heat and stir in 1–2 teaspoons lemon juice or apple cider vinegar to brighten the flavors. Let the chowder rest for 3–5 minutes to thicken slightly. Ladle into bowls and top with chopped fresh basil or parsley. Serve warm.

Notes

• Dairy-free / vegan: Use unsweetened oat, soy, or almond milk and vegetable broth.

• Potatoes: Waxy potatoes (Yukon gold, red) hold their shape best. Russets will break down more and make the soup extra thick.

• Corn options: Frozen corn can go straight from freezer to pot. If using canned corn, drain well first.

• Extra creamy: Blend an additional cup of soup before returning it to the pot, or stir in a quick cashew cream (¼ cup soaked cashews blended with ½ cup broth) at the end.

• Lighter version: Use 1 tablespoon olive oil and add a splash of broth for sautéing. Use more broth and less milk for a slightly brothy chowder.

• Storage: Refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months. Thin with a splash of water or broth when reheating if it’s too thick.

• Troubleshooting:

  • Too salty: Add a bit more tomato and/or a splash of water or unsalted broth, plus a squeeze of lemon.

  • Too thin: Simmer uncovered for 5–10 minutes or blend a bit more of the soup.

  • Too thick: Stir in extra broth or water, a little at a time.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American-style

Ingredients

For 4 bowls:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 celery stalks, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups fresh or frozen sweet corn kernels
• 1 cup small-diced Yukon gold potatoes (about 2 medium)
• 1 ½ cups diced tomatoes (canned or fresh, with juices)
• 2 tablespoons tomato paste
• 3 cups low-sodium vegetable broth
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon dried basil (plus more fresh for garnish)
• ½ to ¾ teaspoon fine sea salt, to taste
• ¼ teaspoon black pepper
• ½ to 1 cup unsweetened plant milk or regular milk (for light creaminess)
• 1–2 teaspoons lemon juice or apple cider vinegar (to finish)
• 2 tablespoons chopped fresh basil or parsley, for serving

What each ingredient does

• Olive oil: Softens aromatics and carries flavor.
• Onion & celery: Build savory depth as the base of the Tomato Soup chowder.
• Red bell pepper: Adds sweetness and color.
• Garlic: Brings warmth and aroma.
• Corn: Stars of the dish—sweet pops in every bite.
• Potatoes: Add body, creaminess, and make it filling.
• Tomatoes & tomato paste: Provide tang, color, and classic tomato soup flavor.
• Vegetable broth: Creates the base; use low-sodium for better seasoning control.
• Smoked paprika & herbs: Add gentle smokiness and herby backbone.
• Salt & pepper: Bring everything into balance.
• Plant milk or milk: Gives a creamy finish without heavy cream.
• Lemon juice/vinegar: Brightens and keeps flavors from tasting flat.
• Fresh herbs: Finish with freshness and color.

Pro tip: Use low-sodium vegetable stock so you can season perfectly at the end without oversalting.

Substitutions & Swaps

• Aromatics:
  • No celery? Use extra onion or a small carrot.
  • Swap red bell pepper for yellow or orange; they keep the sweetness and color.
• Corn & potatoes:
  • Frozen corn works perfectly; no need to thaw first.
  • Any waxy potato (Yukon gold, red) holds shape well; in a pinch, russets work but will break down more.
• Tomatoes:
  • Canned diced tomatoes are easiest; fire-roasted adds a deeper, roasted tomato basil soup vibe.
  • Fresh cherry tomatoes chopped in halves or quarters give a burst of sweetness.
• Creaminess:
  • Use unsweetened oat, soy, or almond milk for dairy-free Tomato Soup.
  • For a richer but still light chowder, blend ¼ cup soaked cashews with ½ cup broth and stir in at the end.
• Seasonings:
  • Swap smoked paprika for regular paprika plus a pinch of chili flakes for subtle heat.
  • Use Italian seasoning instead of thyme and basil if that’s what you have.
• Diet swaps:
  • Vegan/DF: Stick with plant milk and vegetable broth.
  • Lower fat: Reduce oil to 1 tablespoon and sauté with a splash of broth instead.

Equipment Notes

• Large soup pot or Dutch oven (4–5 quart): Wide enough to sauté aromatics and hold the chowder comfortably.
• Lid: Helps the potatoes cook quickly and evenly.
• Ladle: For transferring hot soup to the blender.
• Blender or immersion blender: Needed to purée a portion of the soup and thicken it naturally.
• Cutting board and sharp knife: To keep chopping efficient and safe.

If you don’t have an immersion blender, carefully ladle 2 cups of soup into a regular blender and blend until smooth, venting the lid slightly so steam can escape. Wipe the pot with a quick rinse instead of letting the soup dry on for easier cleanup.

Step-by-Step Instructions

1. Sauté the aromatics
   • Heat olive oil in your pot over medium heat. Add onion, celery, and red bell pepper with a small pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly translucent. This slow sauté is where the flavor foundation starts.
2. Add garlic and spices
   • Stir in the minced garlic, smoked paprika, thyme, dried basil, and black pepper. Cook 30–60 seconds until fragrant. Blooming the spices in oil wakes up their flavor before the liquids go in.
3. Load in the vegetables
   • Add sweet corn, diced potatoes, and diced tomatoes (with juices) to the pot. Stir to coat everything in the fragrant oil and spices. Let this cook 2–3 minutes so the tomatoes start to break down.
4. Pour in broth and simmer
   • Add the vegetable broth and tomato paste, stirring to dissolve the paste. Bring to a gentle boil, then reduce heat to a simmer, cover partially, and cook for 12–15 minutes. The potatoes should be fork-tender but not falling apart.
5. Blend a portion for creaminess
   • Ladle about 2 cups of the soup (mostly broth and veggies) into a blender. Blend until smooth and creamy. Carefully return this purée to the pot, stirring to combine. This is what turns a simple Tomato Vegetable Soup into a silky chowder without heavy cream.
6. Add milk and finish seasoning
   • Stir in ½ to 1 cup plant milk or milk, starting with the smaller amount and adding more if you want it creamier. Warm gently over low heat; don’t let it boil hard. Taste and add more salt or pepper as needed.
7. Brighten and serve
   • Turn off the heat and stir in lemon juice or vinegar. This bright note keeps the Tomato Soup base lively instead of muddy. Let the chowder sit 3–5 minutes, then ladle into bowls and top with fresh basil or parsley.

Make-Ahead, Storage & Reheating

• Make-ahead:
  • This chowder is perfect for prepping in the morning or the day before. Cook completely, then cool to room temperature before refrigerating.
• Fridge:
  • Store in an airtight container for 3–4 days. The soup will thicken slightly as the potatoes and corn absorb more broth.
• Freezer:
  • Freeze in individual portions for up to 3 months. Leave a little headroom in containers for expansion. Stir well after thawing, as the blended portion can separate slightly.
• Reheating:
  • Warm gently on the stovetop over low to medium-low heat, adding a splash of broth or water if it’s too thick. You can also reheat in the microwave in 1-minute bursts, stirring between intervals.

How to Lighten or Make It Extra Creamy

• To lighten it:
  • Use just 1 tablespoon olive oil and sauté with a bit of broth.
  • Increase broth and reduce milk for a brothy-style Tomato Soup with chowder vibes.
  • Add extra diced tomatoes or a handful of spinach or kale at the end for more veg bulk.
• To make it extra creamy:
  • Blend an additional cup of soup before returning it to the pot.
  • Stir in a cashew cream (¼ cup soaked cashews blended with ½ cup broth) off the heat.
  • For dairy, use evaporated milk instead of regular milk, stirring it in at the end and keeping heat low to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Crushed croutons, toasted pumpkin seeds, or crispy shallots.
• Fresh: Torn basil leaves, chopped parsley, sliced green onions, or a sprinkle of chives.
• Tang & heat: A squeeze of lemon or lime, a few drops of chili oil, or a pinch of red pepper flakes.

A sprinkle, a swirl, a squeeze—your three-second upgrade that makes this bowl feel restaurant-worthy.

Sides & Pairings

• Crusty bread, garlic toast, or warm pita for dunking.
• Simple green salad with a lemony vinaigrette to contrast the creamy Tomato Soup base.
• Steamed or roasted veggies like broccoli or green beans to round out the meal.
• For drinks, try sparkling water with a citrus slice or a light herbal tea to keep the flavors front and center.

Scaling the Recipe

• To double:
  • Use a 6–7 quart pot, double all ingredients, and allow a few extra minutes for the soup to return to a simmer after adding broth. Stir occasionally so the bottom doesn’t scorch.
• To halve:
  • Use a smaller pot and blend just 1 cup of the soup. Keep the simmering time similar; check potatoes early.
• Batch cooking:
  • Cool large batches quickly by dividing into shallow containers before refrigerating or freezing.

Nutrition & Dietary Notes

• This chowder offers fiber from corn, potatoes, and tomatoes plus a good amount of vegetable-based carbohydrates for sustained energy.
• Using vegetable broth and plant milk keeps it naturally vegetarian and easy to make dairy-free.
• It’s naturally gluten-free as long as your broth is certified gluten-free.
• You control the fat level by choosing how much oil and what type of milk or plant milk you use.

Troubleshooting

• Too salty:
  • Add a splash of water or unsalted broth and a bit more tomato. A tiny squeeze of lemon can also soften the perception of salt.
• Too bland:
  • Add a pinch of salt first, then a little lemon juice and extra smoked paprika or black pepper. Fresh herbs at the end help a lot.
• Too thin:
  • Simmer uncovered for 5–10 minutes to reduce, or blend another cup of soup and stir it back in.
• Too thick:
  • Stir in extra broth or water a little at a time until you like the consistency.

FAQs

Can I use frozen or canned corn?
Yes. Frozen corn goes straight into the pot; canned corn should be drained first. Both work beautifully.

What other vegetables can I add?
Zucchini, diced carrots, or baby spinach work well. Add harder veggies earlier in the simmer and greens at the very end.

How do I keep it from tasting flat?
Salt in layers, blend a portion for body, and don’t skip the splash of acid (lemon or vinegar) and fresh herbs at the end.

Can I make this Tomato Soup chowder dairy-free?
Absolutely. Use plant milk instead of dairy milk and keep everything else the same.

How long does it keep?
About 3–4 days in the fridge or up to 3 months in the freezer, stored in airtight containers.

Variations

• Lemony Herb Tomato Soup Chowder – Add extra lemon zest and juice plus lots of fresh basil and parsley just before serving.
• Spicy Chipotle Corn Chowder – Stir in a spoonful of chipotle in adobo or a pinch of cayenne; balance with a bit more tomato and corn.
• Creamy Parmesan Twist – If you eat dairy, stir in a small handful of finely grated Parmesan at the end for a richer, Italian soup style flavor.

Chef Notes / Test Kitchen Tips

The single biggest flavor upgrade is taking the time to sauté the aromatics until they’re translucent and lightly golden before you add liquids—resist the urge to rush this step. Salt in stages: a pinch with the vegetables, a pinch after simmering, and a final adjustment after adding acid so you don’t overdo it.

The sweet spot for simmering is about 18–22 minutes total once the broth goes in; that’s usually enough to get potatoes tender while keeping the corn juicy and bright. Let the chowder rest a few minutes before serving so the flavors can settle and the texture slightly thickens.

Conclusion

This Sweet Corn & Tomato Soup Chowder works because it hits that sweet spot between cozy and bright: creamy without heavy cream, hearty without feeling heavy, and full of everyday pantry ingredients. It’s the kind of Tomato Soup you can throw together on a weeknight and still feel like you made something special.

Ladle up a big bowl tonight, tuck the leftovers into the fridge for easy lunches over the next few days, and file this recipe under “reliable fall-back dinners.” When you try it, make a quick note of your favorite variations so you can build your own signature version next time.